Canadian Whisky Cocktail
2 Dashes Angostura Bitters
2 Teaspoonful Gomme Syrup (2 teaspoons Depaz Cane Syrup)
1 Glass Canadian Club Whisky (2 oz 40 creek Barrel Select)
Shake (stir, please) well and strain into cocktail glass. (Squeeze lemon peel on top.)
I know, I know, this is the same as any other “name_the_spirit cocktail”.
What can I say, I like them. Pretty much all of them.
The funny thing is, this will taste different every time you make it, even if you use the exact same ingredients.
Maybe it’s partly a mood thing, or maybe one day you give it an extra shake of bitters, or a little more whisk(e)y, or a little less sugar.
It’s probably different if you’re a bartender, and can whip these out exactly the same, cocktail after cocktail; but, at home, sometimes the simplest cocktails can be the most interesting.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.